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  • Nonstick baking spray
  • 1 cup Food Club old-fashioned rolled oats
  • 1 Roche Bros. large egg, lightly beaten
  • 1 large ripe banana, mashed
  • 3/4 cup Nostimo™ Greek nonfat yogurt
  • 1/4 cup Food Club plain or cinnamon applesauce
  • 1/4 cup unsweetened almond or coconut milk
  • 3 tablespoons Food Club 100% pure honey
  • 1 teaspoon Food Club ground cinnamon
  • 3/4 teaspoon Food Club baking powder
  • 3/4 teaspoon Food Club vanilla extract
  • 1/8 teaspoon Food Club salt
  • Toppings: almond or peanut butter; blueberries, pomegranate seeds, raspberries or chopped apples; dark chocolate; dried apricots, mangoes or strawberries; sliced almonds, cashews or pecan pieces; toasted coconut (optional)


  1. Preheat oven to 350°. Spray mini muffin tin with baking spray. In large skillet, toast oats over medium heat 8 minutes or until golden brown, stirring occasionally.
  2. In large bowl, whisk egg; whisk in banana, yogurt, applesauce, milk, honey, cinnamon, baking powder, vanilla extract and salt until combined. Fold oats into egg mixture until combined.
  3. Evenly divide oatmeal mixture into prepared cups, filling ¾ full; add toppings, if desired. Bake 20 minutes or until toothpick inserted in center of muffins comes out clean. Cover and refrigerate leftovers up to 2 days.

  • (3 muffins)
  • 127 Calories
  • 2g Fat (0g Saturated)
  • 31mg Cholesterol
  • 194mg Sodium
  • 22g Carbohydrates
  • 2g Fiber
  • 6g Protein